- Set the oven to 200°C/Gas Mark 6.
- Arrange a sheet of filo pastry in the flan ring on the lined baking sheet. Brush with oil and repeat with 4 more sheets of filo, to cover the base and sides of the ring, trimming off any excess. Bake for 10 mins until pale golden.
- Meanwhile, heat 1 tbsp oil in a frying pan, add the onion and fry gently for 3 mins, and then add the garlic.
- Put the frozen spinach in a bowl and microwave on High for 5 mins. Drain through a sieve, pressing out excess liquid, and then return it to the bowl.
- Add the onion and garlic to the spinach and mix in the ricotta cheese, beaten egg, nutmeg, seasoning and Feta cheese. Spoon the mixture into the baked filo pastry case.
- Brush oil on the remaining 4 sheets of filo and crumple them on top of the spinach filling, pressing edges into the sides. Scatter pine nuts over the top. Bake for 30-40 mins, until the pastry is golden. Cover the top loosely with foil if it’s browning too much.
- leave to cool slight before taking out of the tin and serving
- I have served mine with Grilled baby gem lettuce and tomato
Prep
30 minutes
Total
40 minutes
Spanokopita
Spincach filo pie
A taste of Holidays and sunshine, pour the retsina and sit out in the sunshine and enjoy this light yet full of flavour pie either hot or cold, perfect for a lunch or picnic and a great way to impress your friends
Serves
US|Metric
ingredients
-
2 gloves garlic crushed
-
500 g spinach (frozen)
-
2 Finley diced medium onions
-
Pinch nutmeg
-
200 g feta cheese
-
250 g tub if ricotta
-
1 beaten egg
-
1 packet of ready made filo pastry
Spanokopita
Spincach filo pie
A taste of Holidays and sunshine, pour the retsina and sit out in the sunshine and enjoy this light yet full of flavour pie either hot or cold, perfect for a lunch or picnic and a great way to impress your friends
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